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One-Pot Creamy Sun-Dried Tomato Chicken

A close-up of chunks of chicken coated in a rich, orange-hued sauce with spinach and sun-dried tomatoes: One-Pot Creamy Sun-Dried Tomato Chicken.

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Cook tender chicken breasts in a rich, creamy sun-dried tomato sauce all in one pot for easy cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the same pot and cook until softened, about 3 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  5. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Reduce the heat to medium-low and let the sauce thicken slightly, about 3 minutes.
  6. Return the browned chicken to the pot. Simmer gently until the chicken is cooked through, about 5 minutes.
  7. Stir in the fresh spinach until it wilts into the sauce. Taste and adjust seasoning if needed.

Notes

  • Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
  • For a slightly tangier sauce, add 1 teaspoon of the liquid from the sun-dried tomato jar along with the broth.
  • If you prefer thicker chicken pieces, pound them to an even thickness before cutting to ensure even cooking.

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